One Pot Pasta Recipe

Hi everyone and welcome back to my channel. Today Im sharing with you one of the easiest
meals you can make, one pot pasta. Its easy, delicious and quick so let me
share with you the recipe. The idea of this dish is you put all the ingredients
into one pot, cook it then your done, it couldnt be simpler.

Start by placing the spaghetti in the middle
of a large pan. Make sure it sits flat so it will be covered
by the water, if it doesnt just snap it in half. I recommend using spaghetti with this dish
as it cooks faster than most other type of pasta but if you really wanted to use a different
type you could. Next Im thinly slicing up half of a yellow
onion and adding it to the pan with the pasta.

You dont need to arrange it as nicely as
I am, its all going to be mixed together anyway. If you would like the full recipe for this
one pot pasta it will be listed in the information box below as well as a printable version on
my website just click the link on the screen. Im using a bunch of different coloured
cherry tomatoes to add flavour as well as pops of colour. They dont need to to cherry tomatoes, you
can use whatever tomatoes you have on hand.

Thats the great thing about this dish is
Im giving you a base and you can add and take out whatever you would like to make it
your own. I find thats how you create your favourite
meals. This is also a great way to use up odd veggies
that you have sitting around in your fridge. Slice the tomatoes in half or into small pieces
and add to the pan with the spaghetti and onion.

I dont think you can have pasta without
garlic, I always add it anyway. Im using one quite large clove, so use
a couple if yours are smaller. Use your knife to crush the garlic, this allows
the skin to basically fall off. Finely chop the garlic with a large knife
and add to the pan.

This dish is designed to be easy and fool
proof so if you dont have much time and you dont rate yourself at cooking then
you need to give this one a try. The pasta flavourful and the sauce is thick
and creamy as its used to cook the pasta. If you ever want to make your pasta sauces
more creamy, forget cream and add some of the pasta cooking water. Its full of starch which will do a much
better job than cream.

And lastly is basil. Its easy to miss this one out if you dont
have any but it packs so much flavour and sweetness. It really makes the dish pop so make sure
you dont skip it. Youll need about a handful, add most of
it to the pan now but leave a few leaves for when you plate.

As well as water there are a couple more ingredients
I like to add to make up the sauce. The first is good quality Olive Oil, add a
few tablespoons, dont worry about measuring this doesnt need to be exact. The olive oil makes the sauce super silkly
but also helps the spaghetti not stick together. As well as oil add about a tablespoon of balsamic
vinegar.

Balsamic has a very strong sweet but also
tart flavour that goes perfectly with tomatoes. It really depends the flavour of this sauce. Pour 2 cups of water or chicken stock into
the pan and place on the heat. Dont forget to season with a generous pinch
of salt and pepper.

Heat the pasta over medium heat giving it
a quick toss. Keep an eye on it for the first few minutes
or so until the spaghetti has begun to soften, use tongs to toss occasionally to stop the
pasta sticking. Cook the pasta for about 10-15 minutes over
a low simmer until the sauce thickens and the spaghetti is completely cooked. Finish off with some parmesan cheese and few
extra basil leaves and its ready to serve.

This dish couldnt be easier, its quick
and delicious, creamy and satisfying so make sure to give it a try. Thank you for watching, I hope you enjoyed
this recipe and Ill see you in my next video. Bye..

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One Pot Pasta - Curry Vegetable SpaghettiVeganVegetarian Recipe

Hi everyone,
Today Kevin is sharing with us a one pot meal where pasta and sauce cook together in one
pan, resulting in luscious spaghetti doused in a silky curry gravy. This is a dish that you can make in just about
30 minutes including prepping time. At this time of the year, courgettes or zucchini
are in season and tomatoes are at their peak bursting with flavours. This seasons bounty fresh and inexpensive
vegetables make this pasta dish an ultimate end-of-summer meal.

For this dish, Kevin is cutting the carrots
into julienne, as we think they will work well with the spaghetti. If you are using other types of pasta, you
may want to cut the carrot into other shapes, like half-moons or diced. Using a vegetable peeler, slice the courgette
or zucchini into ribbons. These will weave beautifully into the spaghetti
but ribbons also create an interesting texture in the overall dish.

Kevins adding in a few white mushrooms
but you can use any other types of mushrooms. In fact, this dish is very versatile and you
can substitute the other vegetables too with seasonal ones
or with what is available to you. We want the tomatoes to melt into the sauce,
so dice them rather small. Slice about  of a large yellow
onion.

You can add more or less to your taste. Finely chop 2 cloves of garlic.
Or you can omit the garlic if you dont like it. We are going to saut the vegetables first.
You can saut them either with some water or one tablespoon of coconut, olive or vegetable
oil. With the heat on medium, add in the tomatoes and cook for about 5 minutes or until they
have softened and started to break down.

We like to use a wide base frying pan or wok
with a lid. We are going to use the same pan to cook the pasta. A large pan allows for
quick evaporation and less risk of the pasta becoming over-cooked.
Next add in the carrots and cook covered for about 7  10 minutes or until they are almost
cooked. Sauting the vegetables first allow for a
little more control on how much time the vegetables and pasta are cooking for.
The vegetables are then mixed back into the pasta at the end when it is almost done.
Check on the carrots and add a little salt, then add in the mushrooms and cook for 2 more
minutes.

If you like the courgettes to be well cooked, you can stir them in at this
stage. But we are leaving them for the end as we like them a bit crunchy.
We find that the acidity in the tomatoes tend to slow down the cooking process of the pasta
as it interferes with the starch. At least, that is the case with the corn pasta that
we are using. So, we will keep the vegetables aside for now.
In the same pan, with the heat on medium, add one tablespoon of coconut or other oil.
Add in the minced ginger and garlic.

We usually keep pre-minced ginger on hand. And we have another
video where weve demonstrated how to we this.
You can check the description for the link. Add in the curry leaves, curry powder and turmeric.

Roast for about 30 seconds then
add about 4 cups of water and salt to taste or  teaspoon. Once the sauce comes to a boil, add in the spaghetti (break them in half if they dont
quite fit into the pan). We are using gluten-free corn spaghetti but any type of pasta will
do. Stir the spaghetti into the sauce, and then add 3 more cups of hot water or as needed
to cover the pasta.

Cover and cook for 2-3 minutes. Once the pasta
has softened  lightly, stir and continue to cook uncovered until the end. Stir occasionally
so that the pasta doesnt stick, especially if you are using gluten-free pasta.
As the water evaporates, check the pasta for doneness. The key here is to use enough liquid
but not too much to start with.

Add more water as required to cook the pasta further or to
add more sauce to your liking. When the pasta is cooked up to 75%, add in
the onions. Stir and cook for about 1 minute then add in the pre-cooked vegetables as well
as the courgette ribbons (if you did not add them in beforehand).
Stir and turn off the heat. The noodles will soak up the juices from the
tomatoes and the vegetables, resulting into a tangy sweet spicy exquisite dish
with complex flavours.

Adjust salt to taste if needed. Optionally,
you can sprinkle on some sweet paprika and black pepper.
Stir and keep covered for one more minute before serving. Garnish with some chopped
coriander leaves and serve warm. Surprisingly enough curry marries really well
with pasta.

It may sound like pure comfort food but the tomato-based sauce keeps it light. This one-pot meal does require that you stand
there with it and stir occasionally. But 20 minutes, or even less, is all that its
going to take to be ready. This one-pot magic is one to make for an easy weeknight dinner with leftovers that reheat
well for next days packed lunch.

Give this video a thumbs up if youve enjoyed the
recipe. And if you try any of our recipes, dont forget to send us a snapshot and tag
us on Instagram, Twitter or Facebook. Have a great week and see you next time..

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Macaroni Payasam Recipe -Pasta Kheer Recipe-Macaroni Dessert Recipe by Nagu's Nalabagam

The milk should be of thick consistency The water should boil well. If you add the macroni/pasta before boiling then it will stick with one another Allow it to boil well. Strain the boiled pasta Wash the boiled pasta in cold water so that they don't stick on with one another While using this macroni for other dishes like poriyal  , they boil by adding little oil so that they don't stick when being cooked. Since we are preparing Kheer I did not add oil while boiling Boil the milk in a wide heavy bottomed vessel and allow it to thicken I have liquidized the jaggery .It should be of thick consistency.

Adding this cashew and almond powder gives you a good taste and aroma to the  kheer. Add 1 tsp of this powder Reduce the flame to sim and allow the milk to thicken Now the milk has started thickening scrap the sides of the pan. The cashew and almond powder we have added gives you a thick texture to the kheer. Add the boiled pasta to the thickened milk If you think that your pasta is bigger in size then add in the whipper once before adding to the milk.

Allow it to come to a boil. Now the milk has come to a boil , switch off the flame  and add the liquidized jaggery The kheer is ready. Finally garnish it with ghee and cashews You can add raisins according to your taste Garnish the roasted cashew to the kheer Tasty Pasta Kheer / Macroni Payasam is ready !!! Subscribe to us on YouTube and Facebook to get regular updates !!!.

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Jamie Oliver's fantastic cheesy pasta with Alex James from Blur

Nice one Food Tubers, Jamie Oliver here and
I am with Alex James! He makes cheese, I make food so I invented a Festival and we called
it "Feastival" So, we have a Feastival every August,
between August and September. Alex: Last day of August, first day of September,
on my farm. Jamie: We have a little rave up and it's brilliant,
and fantastic and it's like everything that we love about food, eating well. Like demonstrations
with all the best chefs and like amazing suppliers and he sorts out all the music, great music.
Alex: This year, we've got Basement Jaxx, Rizzlekicks, Mark Owen's coming, Leanne La
Havas is coming, Cuban Brothers your favourite Jamie: Maybe some people out there don't know
that you love food and this is your cheese yeah? Alex: It is, well people used to throw
cheese at me when Blur were playing because they knew that I loved it.

Some musicians
got knickers, I got cheese. Jamie: What I. Want to do is a nice recipes called Pasta
Fonduta, Pasta Fonduta. It's basically like making the kind of fondue sauce, but you can
embrace green things and right now asparagus is good, but it could be spinach.

This pasta
sauce is the easiest thing in the world. It does help if you have a carrier,
The carrier being, it could be double cream or it could be mascarpone bits. If you
cut bits of your cheese and we're just going to melt this slowly. This is in a bowl over
some boiling water, the same boiling water we are going to cook the pasta in you know,
the nice thing is I'm not doing it in a pan, it's not aggressive it's really gently melting
the cheese feel free to put whatever cheese you fancy in bro.

If you have never had marjoram.
Buy some seeds brilliant weed, it comes back every year. It's really good with cheese,
best friends with cheese in the world and also, as per all herbs just has a whole catalogue
of wonderful medicinal values that you just want to know about. And this is an unwaxed
lemon. Notice, that it's only the beautiful fragrant yellow lemony partsAlex: They smell
amazing don't they.

So zingy. Jamie: I don't want it to be a sherbet dip.
So i#m only using half. I don't want to spoil the cheese. But look, that's all I've used.
Half a lemon Alex: Let me know if you want me to taste
that Jamie: All we've got to do is melt all those
cheese down and then just like.

Take it to France. And then this pan now goes onto full
whack. We've got fast boiling water. We've got a generous amount of salt going in the
water.

No, you're not going to eat the salt but if you do not season the water it's going
to be bland and you will never ever catch up. We are going to go in with this taglialine,
of course you can use a spaghetti. You can put the lid on for a second as soon as that
comes back to the boil we go in with our asparagus. I'm going to cut them at an angle mate, cutting
it on a bias they call it.

All pasta says different times because it might be made with
eggs or water and when it's two minutes away from being cooked, that's when we go in with
the asparagus. So this is getting towards, I don't want to overcook it. Alex: It's a
really nice colour that pasta Jamie: We can drain this right now in a colander. But actually,
one of the most valuable things to any pasta dish on the planet it's not a pasta,
it's not the source it's the starchy water in which it was
cooked.

I'm just going to flip that, in there. A little bit like cooking the perfect omelette,
you want to go a little bit too wet so you're embracing all the things that you love and
we go back here, to starchy water again, and we're going to feed it
because it's not perfect because it's sucked up too much water. Forget the flavour, we've
got flavour yeah. Texture, if the texture's all wrong, it's rubbish.

So there we go, we're
going to pour that onto our plate here. So with a lot of cooking, we are storytelling
here. And a little bit of a reminder of the lemon juice because it's going to perfume
up over the top. What's quite nice is a little bit of black pepper from a height.

Now black
pepper, is that classic sort of heat from carbonara. It wouldn't be a pasta dish with
out some good cold pressed extra virgin olive oil. Ladies and gents, that is. Pasta Fonduta
a la Alex James scenario Alex: It smells and looks so inviting.
Jamie: Thanks for coming around man.

Alex: Ah mate, I can't wait to see you down
the farm Jamie: Feastival's going to be wicked this
year Alex: Oh the lemonyness is just divine! Jamie:
I've studied for years how to do it like Nigella. She's just so sexy, Anyway. Thanks Alex, very
much. We're going to carry on eating like pigs.

We're just going to wear it basically
we're in cheese and pasta heaven. See you at the Feastival! Lots of love, don't forget
comment, subscribe. God bless!.

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How to Make One Pot PastaFlavor Makers SeriesMcCormick

Strainer-- no way. One pot pasta, it's no big deal. See? Easy. [MUSIC PLAYING] This is O-P-P, baby, One Pot Pasta.

You take your ground beef. As it browns, you're going to add water. You're going to add one jar of spaghetti sauce. And then you're going to take your McCormick
spices-- so we've got oregano, garlic, basil, and red pepper.

You're going to mix that up. Once that's all emulsified and mixed, add
your pasta. Short noodle is best, so rigatoni, ziti, orecchiette. Nothing long-- no fettuccine, no bucatini,
something short.

This is going to be on a medium-high heat
for 20 minutes. After 20 minutes, you're going to add a little
mozzarella, a little Parmesan, and a lot of forks. And this is what you get-- buon appetito. [MUSIC PLAYING].

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How To Get Kids Eating Vegetables5 Veg PastaGennaro Contaldo

Hi, lovely people! Today I am going to show you how to make a fantastic Penne con Salsa with a sauce of vegetable. So simple, so good and is healthy as well. Children love to eat this penne, the way I make grown-up, they just say 'Wow! How good it is' First of all, you need half onion. Make sure it's lovely and firm onions.

Let's start to grate it. Be careful your fingers This job for you not for the kids Then, we have a celery. Just cut them a little bit, crack it Look at that. Then, you pull it Here, is all removed.

There it goes. Then you come to the courgette In with the carrots A pepper this orange. Look at that, there it goes again. Only half, just let in all the seeds as well inside.

Can you imagine, you know, children when they actually cook something there is pieces of carrot, 'Oh mummy, the carrot is too tough! Oh look I don't want the carrots' you know, 'no look at the onions, I can see the onions'. This is a good way to eat it. Now the children, they won't realise what is there but one thing they will know is the flavour, and the taste, and the goodness and then you will be so happy because you know that your children have been eating vegetable, but forget about the children for the moment also it's for you! Three tablespoons of extra virgin olive oil Grab them all, straight in And then, stir it. At the moment there is lots of moisture inside.

I need that moisture to evaporate. Then when evaporated I. Can taste the flavour of the vegetable when they're sealed and then when I put in tomato sauce you get a full grasp of flavour all together. So, you can see, almost gone, almost evaporated everything I can see just a little bit of carrot as well.

All lovely and mashed up That's good, fantastic, all the moist that's evaporated the flavouring has got so intense inside it. Two tins of chopped tomato, you stir it Look at that! This is so fantastic you can see all the bits and pieces of vegetable and for our basil, roughly chop. Put them inside. Now it start bubbling perfect time for season, with very little
salt You don't wanna overdo it.

When you actually stir it and you leave it for a second you can start to see the beautiful, creamy which has started to come out on top, and that is a good time now to turn it down and let it simmer for about 25 minutes, no more than that So the sauce is almost there, so I'm gonna throw some penne inside water. The water have to be extremely, boiling water. So you can actually use so many different varieties of pasta with this sauce it is good. Pasta goes straight in, use about 50 grams for children, 80 grams for adult.
Now I'm going to cook the pasta for about ten minutes When it's ready, I'm gonna put them all together and dish it out for you to enjoy, yes.

Now the pasta is cooked, and I need to get about half cup of pasta water because, maybe, I need some to add more fluid inside the sauce. So I'm gonna drain the pasta Right, put everything inside then add the half cup of pasta water because all the flavour is there You want to have cooked all this penne but also the penne's got a lovely flavour in, over the sauce inside. But also you get some little bit of sauce inside here. Now it's done Now, I'm going to serve two plate.

One for adult, and one for the children Give them about 50 grams, that is for child. And this is for adult A little grate of parmesan. Parmesan's the greatest invention the Italian tasting has done. Just drizzle on top This is the time now, if you wanna add any extra season for adult, you can do it.

For me, I use a little bit of chilli and, a little drizzle of olive oil, yes! Little basil And this is the perfect, penne with vegetable sauce Mmm, mmm, mmm! The flavour - it is unbelievable! I feel like, I'm in summer, I'm in a garden full of green, yellow, reds, all different vegetable. Me sitting down and smelling and the same time, eating. Incredible. If you want to see more of these fantastic family dish, don't forget go to jamieoliver.Com Goodbye all, I love you all, don't forget subscribe! It is free.

Let's enjoy good, healthy food, altogether Yes, yes, yes.

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How To Cook Spinach Pesto Pasta Cooking For Kids

Hi, I'm Fionna, author of 25 Foods Kids Hate
and How To Get Them Eating 24, and welcome back to my Videojug Cooking For Kids series. Ok, I think this recipe is foolproof. It's
my spinach pesto, or Popeye's Pesto. So, a great tip is, if your kids don't like a certain
vegetable, like spinach for example, think of foods and dishes that they do like, and
try and figure out ways of incorporating those vegetables into those dishes.

I can't think
of many kids who don't love pasta pesto. So, first of all I have got some fresh, baby
leaf spinach. All you need for this recipe, by the way, is a food processor, or a hand
held blender is just as good. Pack it in; and it does go right down, I promise.
It seems like a lot but actually it does, you know, blend right down.

Of course, as ever, for the full ingredients
and details and measurements, head to the description box. Basil. Smells divine. I love basil.

In it
goes. I've also got some parmesan cheese, in it goes.This really is just a case of putting
things into your food processor. I'm going to use about five tablespoons of
olive oil, maybe you can use a little bit more if you want to. Rapeseed oil is great, too.

Five generous
spoonfuls, tablespoonfuls, by the way. A bit of seasoning. Don't be afraid to season your
kids' food; you know, too much salt's a bad thing, but a little bit does help. So, two
big pinches, about a quarter of a teaspoon is what you're looking for, a tiny bit more.
And the juice of half a lime gives it some zing.

If your lime isn't that juice, sometimes it
just depends what you get, feel free to use the other half, which actually, I think I'm
going to do to do. See this technique? I'm squeezing the lime through my fingers to catch
any pips. And really, that's it. Lid goes on, and we
whiz it up.

Right. There you go! How easy is that? It's
like, blink and you'll miss it. That's how you make pesto, you just bung it all in and
you whiz it up. So I'm going to, safety first, turn it off, give it a quick
test.

So fresh, really delicious. Ok, and then literally, you just serve it
up. I've got some pasta right here that I. Have precooked, and that was the timey thing,
you know, that's the thing that takes all the time.

And you just take it off, and you spoon it
on. So there we have it, my spinach pesto. And
listen, if you like the recipes like this, then you can subscribe to our Videojug YouTube
channel, follow us on Twitter at VideojugFood, or find us on Facebook, because we love to
hear all of your comments and ideas of all of our recipes, and maybe some of yours, too.
But for now, I think that this is so much nicer and fresher than the standard jar of
pesto that you can buy in the shops, and to prove it, mmm! It's tea for hungry kids, or
lunch for a hungry mum. Enjoy! That's it from me.

Hope to see you next time
for another Videojug Cooking for Kids in our fantastic series..

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